banana ice cream

My family has always had a love affair with ice cream. Seriously, I once thought I had freezer burn on my finger for eating out of the carton – embarrassing!

My relationship with  ice cream has changed since dairy doesn’t sit well with my stomach.  At first, even though ice cream didn’t make me feel great, I still would eat it from time to time until I read an article from the wellness warrior, Kris Carr, who calls fro-yo pus! Why? Often times in the milking process cows have an infection, mastitis, which makes the dairy full of white blood cells, aka pus, gross.

Fro-yo can be viewed as a healthier version of ice cream since it’s lower in calories and fat. However, it’s still filled with sugar and low-fat or diet foods trick us. A lot of the time we end up eating a larger portion since it’s a “diet” food. Plus, the fro-yo is filled with chemicals and artificial sweeteners that can cause major tummy upset – aka bloating and gas.

But enough bad news – here are my suggestions:

1. There is nothing wrong with eating the real deal – full fat – from time to time. Portion it out, sit down and enjoy every bite. The problems begin when you polish off a pint of Ben and Jerry’s while watching tv after a long day. Or it slips into a nightly routine after dinner.

2. Try making Banana Ice Cream. My mother-in-law introduced me to Yonanas a couple years back and it changed my life. When I am jonesing for some ice cream I make up a batch of Easy-Peasy Banana Ice Cream. If you have food processor (or blender) you are all set.  Hop over tot he blog for the recipe.

3. Take action by trying out the Easy-Peasy Banana Ice Cream. The recipe below is for Strawberry and Chocolate but feel free to make it your own adding item – peanut butter – to the bananas instead.

Make sure to share your creations with the group in the comments section of the blog.

Have a glorious weekend,


Strawberry and Chocolate Banana Ice Cream

  • 1 frozen bananas (peel banana and cut into 1-2 inch slices to freeze)
  • 1 room temp banana (can do 2 frozen)
  • ½ cup frozen or fresh strawberries
  • 2-3 TB cacao powder
  • Dash of almond milk if needed


  1. Place bananas and strawberries in food processor (or blender) and blend for 2-3 minutes. Check consistency and dash almond milk if needed.
  2. Add cacao powder and continue to blend for an additional 2-3 minutes until desired, creamy consistency.

Note: Get crazy here and mix and match your fillings. Your base will allows be banana but try blueberries, raspberries or even almond butter.